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Pastrami Sandwich
Ingredients:
2 tsp of softened butter or margerine
1 yellow onion, sliced in ¼ inch slices
16 oz thin sliced pastrami
4 slices rye bread
2 tsp
mustard
(we used a garlic mustard aioli)
4 slices of any type of white cheese (we
used pepperjack jalapeno)
2 large kosher pickles, thinly sliced
lengthwise
Preparation
Caramelized Onions:
Heat up a heavy bottomed sauté pan over
medium heat and add 2 tablespoons of Olive oil. Add onions to heated oil and
continue to toss over medium/low heat until onions are caramelized evenly. Be
sure to keep mixing this to avoid burning. Finish with a small amount of fresh
ground black pepper. No salt needed here as the pastrami, pickles and Dijon
will add enough salt to this melt.
Pastrami:
Heat up a heavy bottomed sauté pan on high
heat. Add 1 tablespoon of olive oil and bring to almost smoking temperature.
Add pastrami and sauté for 4-5 minutes until starting to brown. Remove from
heat immediately.
Assembly of sandwiches:
Generously butter each slice of bread on
one side and lay buttered side down. Add (in this order): ½ teaspoon Dijon
mustard spread thinly on bread, 1 slice of cheese, 1 oz caramelized onions (add
more if you like!), 4 oz seared pastrami, pickle slices, 1 slice of cheese, and
top it off with 1 slice buttered Rye Bread with ½ tablespoon Dijon spread on
non buttered side (buttered side out).
Cooking:
Heat griddle to about 350°F. Place all sandwiches on
griddle. Allow Melts to cook SLOWLY. If your heat is too high it will burn the
bread and the inside will not be hot. Once golden brown, gently flip and repeat
until cheese is melted and the inside is hot. If the bread browns prior to the
inside being hot, place pan with sandwiches in oven at 450°F to allow to
finish.
Chocolate Avocado Mousse
Ingredients:
2 avocados, peeled
3 tablespoons dark cocoa powder
3 tablespoon agave nectar
1/4 cup water
Instructions:
Simply blend all until smooth.
